Pumpkin Ginger and Walnut Bread
By: McCormick Kitchens
Made With:
Recipe Info
-
Prep Time:
15m
-
Cook Time:
1h
-
Ingredients:
15
-
Servings:
12
-
User Rating:
Ingredients
- 2 1/2 cups sugar
- 1 cup canola oil
- 4 whole eggs, beaten
- 16 ounces canned pumpkin
- 2 tablespoon Gourmet Garden™ Ginger Stir-In Paste
- 31/2 cups flour
- 2 teaspoon baking soda
- 2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon McCormick® Ground Nutmeg
- 1 teaspoon McCormick® Ground Cinnamon
- 1 teaspoon McCormick® Ground Allspice
- 1/2 teaspoon McCormick® Ground Cloves
- 2/3 cup water
- 1 cup walnuts, toasted and coarsely chopped
Nutrition Information
(per serving)
Key products
Gourmet Garden™ Ginger Stir-In Paste, 4 oz
McCormick® Ground Nutmeg, 1.1 oz
$6.49
- Unit price
- /per
McCormick® Ground Cinnamon, 2.37 oz
$5.49
- Unit price
- /per
McCormick® Ground Allspice, 0.9 oz
$5.49
- Unit price
- /per
McCormick® Ground Cloves, 0.9 oz
$7.49
- Unit price
- /per
Instructions
- Whisk together sugar, oil, and eggs in bowl. Stir in pumpkin and Ginger Paste until blended.
- Sift flour, baking soda, salt, baking powder, nutmeg, cinnamon, allspice and cloves together.
- Add to pumpkin mixture; mix well. Stir in water and walnuts.
- Pour evenly into three greased 8 x 4-inch loaf pans. Bake at 350 degrees for 50 minutes to 1 hour or until toothpick comes out clean. Let cool completely on wire rack before serving.
